CRISPY BLACK-EYED PEA CHAAT

After seeing an episode of Alton Brown’s “The Best Thing I Ever Ate,” in which the TV star visited a bar that served fried black-eyed peas as a crispy snack, Farhan Momin was inspired to used crispy black-eyed peas to build a chaat.

4 cups black-eyed peas 2 tablespoons

vegetable oil, divided 2 tablespoons chaat masala, divided (may use a mixture of 2 teaspoons each of salt, black pepper and chili powder)

1 cup diced tomatoes 1 cup diced onion

1/2 cup chopped cilantro 1/2 cup Mrs. Momin’s Green Chutney (see recipe)

1/2 cup Tamarind and Apple-butter Chutney (see recipe) 1 to 1 1/2 cups of sev (crispy chickpea noodles)

Place peas in a large bowl. Cover with plenty of water, and soak overnight.

Drain and rinse peas under cold running water. Place in a large boiler or pot.

Cover with water and boil, uncovered, over medium-high heat for about 35 minutes. (The peas should be al dente but not cooked through.)

Drain off water. Place peas in an even layer on 2 large baking trays. Allow them to cool and dry out for at least 30 minutes, or up to 3 hours. (You may also pat them with a clean kitchen towel to dry.)

Pour 1 tablespoon oil over each tray of peas; toss well to coat.

Bake in a 350-degree oven for 45-50 minutes, or until the peas are crispy, stirring every 15 to 20 minutes.

Remove from oven and sprinkle each tray of peas with 1 tablespoon of chaat masala. Allow to cool for about 30 minutes.

Pour peas into a medium bowl. Add tomatoes, onion, cilantro, Mrs. Momin’s Green Chutney and Tamarind and Apple-butter Chutney. Mix well. Taste and adjust seasonings. Garnish with sev. Serve immediately. Serves 8.

Per serving: 526 calories (percent of calories from fat, 20), 26 grams protein, 81 grams carbohydrates, 13 grams fiber, 12 grams total fat (2 grams saturated), no cholesterol, 588 milligrams sodium.